Salgado · Vacuum packed
RAW MATERIAL:
king scallop
CATCH SEASON:
all year
ORIGIN:
Scotland
FREEZING METHOD:
Factory
ISO 22000
LABELLING
Salgado congelados (Pol.
Pocomaco Vía Ppal. D7 · 15190
· A Coruña)
COMMERCIAL
NAME
Trade and scientific name.
Fishing method and catch
area.
Scallop
Net weight and drained.
Ingredients.
Deep frozen product, keep
to -18º and not be refrozen.
Production date and best
before date: +18 months
after being frozen.
Internal batch on the
package.
meat
SIZE
8/12
GLAZE
45%
PACKING
Vacuum
boxes
275 g net
500 g glazed
PALLETIZING
ORGANOLEPTIC CHARACTERISTICS
· COLOUR:
White meat, shiny orange (coral). uniform, bright.
8x500 kg
9x9=81
· SMELL:
Fresh, without metal or rarefied flavorings.
· TASTE:
Analysis methodology
Fresh, natural.
· TEXTURE:
Physical & chemical parameters:
Compact and juicy texture after thawing. Total absence
- DC March the 8th -1995. DOCE nº L 97/84 (95/149/CE)
- 2 August 1991 order (BOE no. 195).
Commision decision of May the 19th - 1993
Microbiological parameters:
www.salgadocongelados.com
PRESENT.
National Food and Nutrition Centre.
RAW MATERIAL:
mussel
CATCH SEASON:
all year
ORIGIN:
Galicia
FREEZING METHOD:
Factory
ISO 22000
LABELLING
Salgado congelados (Pol.
Pocomaco Vía Ppal. D7 · 15190
· A Coruña)
Trade and scientific name.
Fishing method and catch
area.
Net weight and drained.
Ingredients.
Deep frozen product, keep
to -18º and not be refrozen.
Production date and best
before date: +18 months
after being frozen.
Internal batch on the
package.
COMMERCIAL
NAME
Galician
mussel
meat
SIZE
140/180
GLAZE
10%
PACKING
Vacuum
boxes
210 g net
300 g peso
glazed.
PALLETIZING
ORGANOLEPTIC CHARACTERISTICS
· COLOR:
Shiny orange, uniform, bright
12x300g
9x9=81
· SMELL:
Fresh, without metal or rarefied flavorings.
· TASTE:
Analysis methodology
Physical & chemical parameters:
- DC March the 8th -1995. DOCE nº L 97/84 (95/149/CE)
- 2 August 1991 order (BOE no. 195).
Commision decision of May the 19th - 1993
Microbiological parameters:
www.salgadocongelados.com
PRESENT.
National Food and Nutrition Centre.
Fresh, natural.
· TEXTURE:
Compact and juicy texture after thawing.
Total absence of parasites, sand and algae.
RAW MATERIAL:
shrimp
CATCH SEASON:
all year
ORIGIN:
China
FREEZING METHOD:
Factory
ISO 22000
LABELLING
Salgado congelados (Pol.
Pocomaco Vía Ppal. D7 · 15190
· A Coruña)
Trade and scientific name.
Fishing method and catch
area.
Net weight and drained.
Ingredients.
Deep frozen product, keep
to -18º and not be refrozen.
Production date and best
before date: +18 months
after being frozen.
Internal batch on the
package.
COMMERCIAL
NAME
SIZE
GLAZE
PACKING
PALLETIZING
ORGANOLEPTIC CHARACTERISTICS
· COLOR:
Peeled
shrimp
70/100
30%
100/200
Vacuum
boxes
210 g net
300 g glazed
Beige, uniform, bright
12x300g
9x9=81
· SMELL:
Fresh, without metal or rarefied flavorings.
· TASTE:
Analysis methodology
Fresh, natural.
· TEXTURE:
Physical & chemical parameters:
Compact and juicy texture after thawing. Total absence of
- DC March the 8th -1995. DOCE nº L 97/84 (95/149/CE)
parasites, sand and algae.
- 2 August 1991 order (BOE no. 195).
Commision decision of May the 19th - 1993
Microbiological parameters:
www.salgadocongelados.com
PRESENT.
National Food and Nutrition Centre.
www.salgadocongelados.com
[email protected]
·
[email protected]